Description
This Creamy Corn Chowder is a hearty, comforting soup made with sweet corn, tender potatoes, and creamy broth. It's perfect for cozy nights and will warm you from the inside out.
Ingredients
Scale
- 4 cups fresh or frozen corn kernels
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 tablespoons unsalted butter
- 2 medium potatoes, peeled and diced
- 4 cups chicken or vegetable broth
- 1 cup heavy cream
- 1 cup whole milk
- 1 teaspoon dried thyme
- 1 bay leaf
- Salt and pepper to taste
- Optional: 1/2 cup cooked bacon, crumbled (for garnish)
- Optional: Chopped fresh parsley (for garnish)
Instructions
- Sauté Vegetables: In a large pot, melt butter over medium heat. Add chopped onion and garlic, and cook until softened, about 3-4 minutes.
- Cook Potatoes: Add diced potatoes to the pot and cook for another 5 minutes, stirring occasionally.
- Add Broth and Corn: Pour in the chicken or vegetable broth and add corn kernels, thyme, and bay leaf. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until potatoes are tender.
- Blend the Soup: Remove the bay leaf. Use an immersion blender to blend the soup until smooth, or blend in batches using a stand blender. If you prefer a chunkier texture, blend only half of the soup.
- Add Cream and Milk: Stir in the heavy cream and milk. Simmer for an additional 5 minutes, or until heated through. Season with salt and pepper to taste.
- Serve: Ladle the chowder into bowls and garnish with crumbled bacon and chopped parsley, if desired. Serve hot and enjoy!
Notes
- For extra richness, you can add a bit more heavy cream or use half-and-half instead of milk.
- If using fresh corn, you can cook it briefly in boiling water to enhance its sweetness before adding it to the chowder.
- Prep Time: 15
- Cook Time: 30
Nutrition
- Serving Size: 1 cup
- Calories: 270
- Fat: 16g
- Carbohydrates: 26g
- Protein: 7g